Food Studies 12 (Online)

ONLINE (4 credits)



Food Studies 12 is a research and project-based course that focuses on planning and preparing nutritious food for individuals and groups. Students develop various skills from planning menus to presenting attractive meals, and increase their knowledge of the nutritional, social, and economic factors that affect food selection and preparation.



Students consider safety and the prevention of food-borne illnesses as they handle equipment and food supplies and use appropriate cooking and storage methods. As well as preparing and presenting food, students learn to budget food purchases and manage time and energy. In addition, they assess global issues related to food production and consumption.



The prescribed learning outcomes for Food Studies 12 are grouped under five interrelated curriculum organizers:

• Food-Preparation Principles
• Food-Preparation Techniques
• Food Products
• Nutritional Issues
• Social and Economic Issues
• Food-Preparation Principles

Students gain an understanding of the scientific and aesthetic principles of food preparation that lead to desired product standards. They apply these principles by adapting recipes for a variety of individual, group and family situations.



Food-preparation Techniques



Students observe and practise a wide variety of food-preparation techniques. They learn to prepare tasty, attractive, and nutritious foods in a cost- and time-effective manner.



Food Products



Students learn to plan meals appropriate for various nutritional needs and social occasions. They prepare and serve meals using a variety of familiar and unfamiliar foods.



Nutritional Issues



Students learn to maximize the health benefits of food while planning and preparing meals. They explore factors that affect an individual's nutrient requirements at each stage of life. Throughout the course, students apply these principles of nutrition to their own food preparation.



Social and Economic Issues



Students examine the environmental, cultural, and economic factors that influence food choices. They increase their awareness of the impact of an individual's food choices on others, both locally and globally, and they use this knowledge to make responsible food choices.



The prerequisite for this course is Food Studies 11 or knowledge and skills equivalent to those acquired in Food Studies 11.



This course is available online only and consists of the following components:



Course Activation Assignment



Module 1 Research and Reflections



Module 1 Project



Module 2 Research and Reflections



Module 2 Project



Module 3 Research and Reflections



Module 3 Project



 There are no tests in this course.